We were happy to receive our first CSA shipment last Wednesday . . .of course, we'd be happier in Italy but you can't have everything in life. When we had left the root vegetables from the fall were done and we were seeing the start of the fresh, local produce.
One of the things in this shipment were garlic scapes (Paul thought that they were green onions). You might not be familiar with scapes - particularly as a food item - since they used to be cut from a garlic plant and placed promptly in a composter.
Garlic scapes are the "flower stalks" of hardneck garlic plants, although they do not produce flowers. These stalks start to appear a month or so after the first leaves. They are usually cut off of the plant, since leaving them on only diverts the plants strength away from forming a plump bulb. If left on, they eventually form small bulbils that can be planted to grow more garlic, but it takes 2–3 years for them to form large bulbs
I had a recipe I was making that called for garlic and decided to sub in a couple of garlic scapes instead. The result was amazing!
Salmon is one of my favourite fishes for a robust rub (garlic scapes + dijon mustard = robust). Salmon is a fatty fish, rich in heart-healthy omega-3 fatty acids, protein, and vitamin A. When buying salmon, try to look for wild Alaskan salmon, a sustainable fish that lives in clean waters and eats a healthy diet. I always stay away from farmed salmon.
If youdon't have a supply of garlic scapes on hand (not surprising since they are generally only available for 3 - 4 weeks a year) substitute 4 cloves of garlic for the scapes in the recipe below.
Grilled Garlic Scape Dijon Herb Salmon
2 garlic scapes, chopped
1 tsp dried Herbs de Provence
1 tsp red wine vinegar
1 tsp olive oil
2 tbsp Dijon mustard
olive oil spray (I used my misto)
4 (6 oz) wild salmon fillets, 1" thick (if frozen, thaw first)
salt and fresh ground pepper to taste
4 lemon wedges for serving
In a mini food processor, process the garlic scapes with the herbs, vinegar, oil, and Dijon mustard until it becomes a paste. Set aside.
Season salmon with a pinch of salt and fresh pepper. Heat a grill or grill pan over high heat until hot. Spray the pan lightly with oil and reduce the heat to medium-low. Place the salmon on the hot grill pan and cook without moving for 5 minutes.
Turn and cook the other side for an additional 3-4 minutes spooning on half of the garlic herb mustard sauce.
Turn and cook 1 more minute spooning the other side of the fish with remaining sauce. Turn once again and let the fish finish cooking about one more minute.
Transfer the fillets to plates and serve with fresh lemon wedges.
I've never seen garlic scapes here.... but I use lots and lots of green garlic when it's in season. Love it in omelets, risotto, everything....
Posted by: Katie | June 28, 2014 at 02:46 PM
I love green garlic as well but the season is so fleeting here. I managed to get it once things year. :-(
Posted by: JDeQ | July 02, 2014 at 09:24 AM
I have to get into this garlic scape craze...everyone is making things with them and I'm way behind. Thanks for all the info you provided on those and that recipe looks wonderful!
Posted by: Kayte | July 05, 2014 at 02:07 PM
Don't worry Kayte. I think Iwasabout 9 years late to this party as well. Better late then never is my motto.
Posted by: JDeQ | September 07, 2014 at 07:57 AM